Poached Salmon by Pamela Rice Hahn

To add more flavor to the poached salmon, you can replace ½ cup of the water with an equal amount of dry white wine. Another option is to add some fresh parsley stems (without the leaves) to the poaching liquid.

INGREDIENTS | SERVES 4

1 tablespoon butter

4 thin slices sweet onion

1½ cups water

1 tablespoon lemon juice

1 sprig fresh dill

4 (6-ounce) salmon fillets

Sea salt, to taste

Optional: 1 lemon, quartered

Optional: Dill Sauce (recipe below)

Use the butter to grease the bottom and halfway up the side of the slow cooker.

Arrange the onion slices over the bottom of the slow cooker, pressing them into the butter so that they stay in place. Pour in the water. Cover and cook on high for 30 minutes.

Place a salmon fillet over each onion slice. Cover and cook on high for 30 minutes or until the salmon is opaque.

Transfer the (well-drained) fillets to individual serving plates or to a serving platter. Salt to taste. Garnish with lemon wedges and serve with Dill Sauce (see below) if desired.

Dill Sauce

Peel and grate 1 English cucumber; add the grated cucumber to a bowl, lightly salt it, and set it aside for 1 hour. Drain any liquid off the cucumber and then squeeze it dry with paper towels. Stir in 1½ cups sour cream, ½ cup mayonnaise, 1 tablespoon fresh lemon juice, 1 small minced clove of garlic, sea salt to taste, and ⅔ cup fresh, finely chopped dill. Cover with plastic wrap, chill for an hour, and then serve alongside the Poached Salmon.